Sweet Breakthrough: Cocoa Husk and Flesh Transforms Chocolate Manufacturing
Researchers at Zurich’s Federal Institute of Technology have discovered a groundbreaking method for transforming cocoa bean pod husks and flesh into a sugary syrup, potentially revolutionizing the chocolate manufacturing process. This innovation clears two major hurdles in one jump, allowing chocolatiers to remove sugar from their processes and significantly reduce biological waste. The team, led … Read more